Spotlight on Artisanal Products: Say it with a Kiss with Perugina's School of Chocolate - $50

Friday, May 11, 2012 6:30 PM - 8:00 PM (Eastern Time)

The history of Perugina is ripe with legend, tradition and romance. Best known for the iconic Baci line, Perugina confections are produced in the central Italian region of Umbria in the hill town of Perugia - the historic home of St. Valentine. As a result, it is only fitting that Baci, which means "kisses" in Italian, remains the company's signature confection. With a real love affair at the heart of its creation, almost 90 years ago, each Baci still contains a special message of love that hugs each individual confection. Crafted from only the finest chocolate and using the coveted original recipe, Baci feature a silky, dark chocolate exterior that envelopes gianduia, a sensuous whipped chocolate filling blended with finely chopped hazelnuts, then topped with a whole hazelnut.

Class DescriptionJoin us for an exclusive class straight from Perugina's La Scuola del Cioccolato (School of Chocolate). The class will be taught by Francine Segan, food historian, cookbook author, and a Perugina chocolate expert, who is here for a limited engagement at Eataly. Francine will teach this very special workshop which introduces attendees to the basic techniques of working with chocolate as well as the history of chocolate and the significant role Perugina has played in the industry. Learn about the different types of chocolate as well as the various health benefits associated with this decadent ingredient. Guests will make their very own Baci chocolates in class and also enjoy a specially-created Baci-inspired dessert and sparkling wine. At the end of class, all guests will receive a complimentary Perugina apron and diploma. The perfect gift for Mother's Day!

Francine Segan is an expert on the subject of chocolate and was trained at the legendary Perugina Scuola del Cioccolato in the heart of Italy. She lectures and writes extensively on the topic including multiple presentations at the Smithsonian Institute in Washington, DC. Her classes and cooking demonstrations have also included appearances at the New York Chocolate Show (Cooking with Chocolate, Sweet & Savory) and The New York Times Travel Show (Chocolate Lover’s Tour of Italy).

Ms. Segan specializes in writing about Italy and Italian food and wine. In December 2009 she was named USA “ambassador” for Italian sweets by Associazione Industrie Dolciarie Italiane (AIDI),Italy’s national association of industrial confectioners. Her most recent book on Italian desserts entitled DOLCI: ITALY’S SWEETS, was published by Stewart, Tabori & Chang in 2011.

She is also the author of five cookbooks including Shakespeare’s Kitchen (Random House, ’03) and Opera Lover’s Cookbook (Stewart, Tabori & Chang, ’06), which was a finalist for both James Beard and IACP awards. She co-edited Entertaining from Ancient Rome to the Super Bowl, which was a 2010 finalist for the prestigious Gourmand World Cookbook Award given each year in Paris.

Ms. Segan has appeared frequently on national TV on programs such as the Today Show, CBS TheEarly Show, and Sunday Morning with Charles Osgood. In addition, she is a regular guest on Martha Stewart Living radio. She has also appeared on the History and Discovery Channels and the Food Network with several specials for PBS, including two on chocolate. She isfrequently quoted as a food expert in newspapers such as Wall Street Journal, USA Today and The New York Times. For additional information, please visit www.francinesegan.com

To find out more about the Baci love story, Perugina's history and the full line of Perugina confections, visit www.Perugina.com.

** Class duration is approximate and may vary by 10-15 minutes. Menu and wine are subject to slight change.